Slow Cooker Enchilada Soup
Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!
Servings: 6 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 ½ cups diced onion, about 1 medium onion
- 1 tablespoon minced garlic
- 1 (10-ounce) can enchilada sauce
- 1 (15-ounce) can chicken stock
- 1 (15-ounce) can drained and rinsed black beans
- 1 cup frozen corn
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon chipotle chili powder add more for more heat
Instructions
- Add 1 pound boneless skinless chicken breasts, 1 ½ cups diced onion, 1 tablespoon minced garlic, 1 (10-ounce) can enchilada sauce, 1 (15-ounce) can chicken stock, 1 (15-ounce) can drained and rinsed black beans, 1 cup frozen corn, 1 (14-ounce) can fire-roasted diced tomatoes, 1 (4-ounce) can diced green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon chipotle chili powder to a 7-quart slow cooker.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Before serving, remove the chicken breasts from the slow cooker and shred it with two forks. Stir the shredded chicken back into the soup.
- Serve with toppings or by itself.
Nutrition
Calories: 292kcal | Carbohydrates: 39g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 776mg | Potassium: 766mg | Fiber: 10g | Sugar: 8g | Vitamin A: 763IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
